A simple and quick recipe to make a "non-piadina" based on potatoes, mozzarella, and Parmesan, perfect for a light and tasty lunch.
Step 1 of 6: Peel the potato, rinse it under running water, and slice it thinly.
Step 2 of 6: Arrange the slices in a radiating pattern on a baking tray lined with parchment paper.
Step 3 of 6: Add salt, mozzarella, and Parmesan.
Step 4 of 6: Cook at 180 degrees for 15 minutes (cooking times vary depending on the type of oven).
Step 5 of 6: Repeat, if necessary, on the other side as well (adding less cheese, however).
Step 6 of 6: Let cool before filling.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Milk
| Average values | Per serving220 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,154 kJ276 kcal | 525 kJ125 kcal |
| Fat | 10.78 g | 4.9 g |
| of which saturated fatty acids | 6.47 g | 2.94 g |
| Carbohydrates | 30.89 g | 14.04 g |
| of which sugars | 0.97 g | 0.44 g |
| Fibre | 2.73 g | 1.24 g |
| Protein | 14.41 g | 6.55 g |
| Salt | 0.15 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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